It’s not what you think, or maybe it is.
I went to an after hours office party the other day and someone made Veggie Pizza. It was awesome, and the best part is it can be made really healthy if you use low-fat cream cheese, cheddar cheese, crescent rolls, and sour cream.
There are a lot of recipes for this, the one listed below is an amalgamation of several I found.
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1 pkg dry ranch mix
- 1/2 cup small fresh broccoli florets
- 1/3 cup quartered cucumber slices
- 1 plum (Roma) tomato, seeded, chopped
- 1/4 cup shredded carrot
- 1/2 cup shredded cheddar cheese
Other veggie options: red, green, yellow pepper, red onion, cauliflower, radishes, tomatoes, olives, dill pickle, carrots, zucchini, broccoli, mushrooms…..
Heat oven to 375°F.
If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.